Brie or Camembert en croute

I’ve made this appetizer at several Serene Lakes functions and it has always been a big hit. I make different versions depending on what I’m making for the main course.   Example, I’ll use a basil filling if I’m having an Italian dinner.   The presentation is beautiful and it looks difficult to make.   Here’s the secret.

1 Package crescent rolls
1 round brie or camembert cheese

Variations in fillings:

• Chutneys, can be mild to spicy
• Fresh fruit
• Preserved fruits (e.g., jams)
• Pesto (basil, mint, or whatever you’d like to use) homemade or store bought
• Nuts
• Fresh herbs
• Lox (smoked salmon)

Unwrap the round package of cheese.   Using a sharp knife, divide the cheese in half so you have two equal rounds.   With the exposed half, put a layer of e.g., chutney, but do not bring it all the way out to edges, or it will leak during the baking process.   Take the top half of the round of cheese and cover it.

Take the package of crescent rolls, save 2-3 crescent rolls and put it aside.   Try to unroll it so that it resembles a flat dough crust.   If the remaining square seams seem to be separating, pinch them together or you can over lap the seams a little and using a rolling pin, roll it out until the seams are connected.

Place the filled cheese round, top down, over the crescent dough.   Then using the edges, wrap them upward until the bottom is mostly covered.   Using one or two of the saved crescent rolls, patch the bottom.

Turn the “en croute” right side up.   You should have a smooth top surface.   Using the last remaining crescent roll, roll it out with a rolling put.   Using a sharp knife cut out some decorative leafs or hearts or whatever design you like.   Place them on top in any arrangement.

Brush the “en croute” with heavy whipping cream or an egg wash.   This will ensure a nice brown crust.

Bake 375 degrees for about 7-10 minutes or until nicely browned. Serve warm or at room temperature..